Buffalo Chicken and Potatoes

Buffalo Chicken and Potatoes is just a little hot with flavor of buffalo wing sauce but it is cooled off by the cheese. The broccoli adds a little color and a vegetable that kids won’t mind eating. You can even make this vegetarian by leaving out the chicken.

I LOVE roasting a chicken for dinner!!! It makes a delicious meal and then there is all that leftover meat! The possibilities are endless for what to do with cooked chicken! Plus, if your family “doesn’t like leftovers” meals made with leftover roasted chicken are so different from the original that they won’t realize it is leftovers!

Buffalo chicken and potatoes will have your family coming back for more! It is so delicious and different from the roasted chicken they had a few nights ago that they won’t realize it’s leftovers!

I really, really enjoy the flavor of buffalo wings (Buffalo Potato Soup & Buffalo Beer Dip) and I enjoy a meal that doesn’t require a lot of hands on time. Buffalo Chicken and Potatoes satisfies both. I have found that an easy way to make this is to assemble it the night before. Peel, cut, and boil the potatoes (about 10 minutes) to point that they are almost cooked. Drain them well and combine with all the ingredients except cheese. At this point you can refrigerate it until you are ready to cook. Just prior to baking mix in the blue cheese crumbles and shredded cheddar cheese. Bake at 425 for 30 minutes or until potatoes are tender and cheese is melted.

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